Ingredients (serves 2)

• 1 clove of garlic , pressed
• 1 tbs finely chopped fresh parsley
• 1 tbs snipped fresh chives
• 25 gr low fat margarine
• 2 skinless haddock loins
• 4 slices Parma ham
• freshly ground black pepper
• 300gr samphire
• 50ml white wine
• 20gr butter

How to:

1. Preheat the oven to 190°C / fan oven 170°C. In a small bowl mix together the garlic, parsley, chives, margarine and freshly ground black pepper.
2. Put the haddock loins on a board and cut each in half. Spread the garlic butter over the halves. Top each with another piece of haddock, sandwiching the garlic spread.
3. Wrap each haddock sandwich with two slices of Parma ham to enclose the fish. Transfer to a baking tray and roast in the oven for 10-15 min until golden and cooked.

For the samphire

1. Put the samphire in a sink of water and remove any wrinkled or black bits, and any ends that look dry, then transfer to a colander. Cut a bunch of chives into lengths. Put the samphire in a bowl with the chives and wine, and add a few knobs of butter, season well and mix. Place on a baking tray and bake for 8 min.

Serve the haddock kiev on a samphire bed.

Ingredients (serves 2)

• olive oil
• 1 garlic clove , sliced
• 4 thin slices chorizo from the deli counter, cut into matchsticks
• a pinch chilli flakes
• 400g tin chopped tomatoes
• 2 thick cod fillets or other sustainable white fish fish
• green beans cooked to serve

How to:

1. Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes. Add the chilli and tomatoes and simmer for 10 minutes until thickened, season.
2. Meanwhile rub the fish with a little more oil, season and grill or steam until cooked through, about 4-6 minutes. Serve the fish with the sauce and green beans.

Recipe via BBC Olive Magazine February 2009

Ingredients (serves 2)

• 1 cauliflower head, separated into florets
• 25gr butter
• 1 tbsp milk
• Olive oil
• 2 x skin-on sea bass fillets
• Lemon wedges, to serve

For the olive sauce

• 50gr pitted Kalamata olives in brine
• 3 anchovy fillets, rinsed and dried
• a bunch of fresh parsley
• 2 tbs olive oil

How to:

1. Fill a large pan with water, bring to the boil, then add the cauliflower. Cover and simmer for 15 min until it is tender. Drain well, then tip into a food processor with the butter and blend to a purée. Add the milk to give it a nice smooth consistency. Season to taste.
   
2. Meanwhile, to make the olive sauce, finely chop the olives, anchovies and parsley. Place in a small bowl and stir in the olive oil.
3. Heat a frying pan with olive oil. When hot add the fish flesh-side down cook for 1/2 mins, then turn and cook skin down for about 6 min or until the skin is crisp and the fish is just cooked through.
4. Serve the fish with the cauliflower purée drizzled with some olive oil.
   

On the 25th of March, Greeks have a double celebration. We celebrate the Greek Independence and The Annunciation (Evangelismos) of Virgin Mary.

The traditional dish of this day is Bakaliaros skordalia.

Ingredients

• 1kg of salt cod
• Sun flower oil for deep frying

For the batter

• 300 ml beer
• 2 cups of all purpose flour
• 1 egg white (beaten into meringue)
• 1 handful of parsley, chopped
• 3/4 cup of water

For the skordalia

• 3 large potatoes(boiled)
• 1 cup shelled walnuts
• 6 cloves garlic, peeled
• 1/2 cup extra-virgin olive oil
• 1/2 tsp salt, plus more to taste
• 3 tbsp white vinegar

How to:

The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!

1. Remove the skin and any bones from the cod and discard. Flake the cod
2. In a bowl place the flour, parsley, beer and mix. Add the water gradually until the batter is thick. With a spoon mix in the meringue. Refrigerate for at least an hour before battering fish.
3. Mix the cod with the batter
4. Heat the oil in a large frying pan.
5. Spoon the battered cod mix and fry in batches until golden brown.

Skordalia

Mash the potatoes with a fork. In a blender add the walnuts, garlic cloves, olive oil and blend to a paste. Add to the mashed potatoes, season with salt add the vinegar and stir gently. (You can omit the walnuts if you prefer your skordalia plain)

KALI OREXI!

My sister Olga emailed me today this delicious and easy salmon recipe.

Ingredients (serves 2)

• 2 salmon fillets
• 2 tbs mustard
• a small bunch of dill
• 1 lemon (juice)
• 1 tbs honey
• 4 spring onions

For the potato and carrot mash

• 2 large potatoes
• 1 carrot
• 1 garlic clove
• 1 pinch of sugar
• 1 tbs olive oil

How to:

1. For the mash, half-fill a pot with water, add salt, cover and bring to the boil. Add the potatoes and carrots to the boiling water, together with the sugar and garlic. Boil for 20 minutes on a moderate heat until the vegetables are tender.  Drain and mash vigorously, mixing in the olive oil, a squeeze of lemon juice, and seasoning to taste.
2. In a blender add the mustard, dill, lemon juice, honey and the spring onions.
3. Place the salmon fillets in a heated skillet, turn them after 20 seconds pour the sauce over the fillets and cook for about five minutes over medium heat.

Ingredients (serves 2)

• butter
• 1 onion , finely chopped
• 150g risotto rice
• small glass white wine , about 125ml
• 1l vegetable stock , heated and simmering
• 1 lemon , juiced and zested
• a handful dill , chopped
• 150g hot-smoked salmon fillets , flaked

How to:

1. Melt a knob of butter in a wide shallow pan. Cook the onions until soft, then add the rice and stir to coat. Tip in the wine and bubble until absorbed, then gradually add the stock stirring until the rice is just tender.
2. Add the lemon, stir in the salmon and dill and serve.

Goes well with a chilled Soave.

Recipe via BBC Good Food

Ingredients (serves 4)

• 200g egg or rice noodles
• 1 tsp olive oil
• 2-3 tsp Thai red curry paste
• 2 spring onions , chopped
• 1 sweet potato , cubed
• 200ml vegetable or chicken stock
• 100ml skimmed milk
• 2 skinless salmon fillets , cut in half and then into fine strips
• ½ small bunch coriander , roughly chopped

How to:

1. Cook the noodles following the pack instructions, rinse and drain. Heat the oil in a deep saucepan and fry the curry paste for 1 min until fragrant. Add the spring onions, reserving 1 tbsp, the sweet potato, stock and milk, bring quickly to the boil and simmer for 5 mins until the potato is tender. Add the salmon pieces and cook for 2 mins, then stir in half the coriander.
2. Divide the noodles between 4 bowls and spoon over the salmon and sauce. Sprinkle over the remaining coriander and spring onions.

Recipe via BBC Good Food

Ingredients (serves 2)

• 2 swordfish steaks
• 350 g beetroot, uncooked
• 100 g whole dried lentils, preferably the Puy variety
• 1 portion stock cube, enough to make 600ml (1 pint)
• 1 portion lemon(s), zest and juice
• 2 teaspoon olive oil, extra virgin
• 1 tablespoon fresh chives, (a small bunch), finely chopped
• 1 pinch salt, and fresh ground black pepper

How to:

1. Preheat the oven to Gas Mark 7/220ºC/425ºF and place the beetroot on a roasting tray.
2. Roast for 30 mins until tender when pierced with a knife.
3. Meanwhile place the lentils and stock in a saucepan with a lid and bring to the boil. Simmer for about 25 mins until the lentils are tender.
4. Meanwhile place the juice and zest of lemon in a large bowl. Peel and chop the cooked beetroot and add to the bowl, also add the cooked lentils.
5. Lastly, add the oil, chives and seasoning, toss gently together.

Serve with the grilled swordfish.